I've almost completely gotten away from making my own ravioli dough, because the wonton and eggroll wrappers work so well.
As Suzanne points out, won ton wrappers are a bit thinner. But they also are a tougher dough, so can be handled that way. And you can hardly tell the difference in the finished product.
Just two nights ago I used won ton wrappers to make crab-filled ravioli. Worked like a charm. |